Total Time
1hr 40mins
Prep 1 hr 10 mins
Cook 30 mins

I love this tangy fish dish. The preparation time includes the marinading of the fish.

Ingredients Nutrition

  • 4 (3200 g) firm boneless white fish fillets (we use Ling or Blue Eye Cod, but that might not make any sense outside Australia)
  • 2 limes, juiced
  • 1 large brown onion, peeled and chopped
  • 2 clove garlic, finely chopped
  • 1 large green chili, finely chopped
  • 800 g canpeeled whole tomatoes
  • 29.58 ml parsley, finely chopped
  • 14.79 ml coriander, finely chopped
  • 22.18 ml capers, drained
  • salt and pepper


  1. Place the fish in a glass dish and sprinkle with the lime juice.
  2. Cover and marinate for 1 hour.
  3. Heat the oil in a large saucepan and cook the onion over a low heat for 10 minutes or until soft.
  4. Add the garlic and chilli and increase the heat to medium and cook stirring, for 1 minute or until aromatic.
  5. Add the tomatoes and simmer uncovered for 10-15 minutes over a medium heat until slightly thickened.
  6. Stir in the fresh herbs and capers,and season with salt and pepper.
  7. Drain the fish from the marinade.
  8. Pour half the sauce into a large frying pan, and place the fillets on top of this.
  9. Pour the remaining sauce over.
  10. Cover and simmer over a low to medium heat for 6-7 minutes or until the fish is just cooked.
  11. Serve at once.
Most Helpful

This was delicious and so easy... I poured in some of the lime juice from the marinade to the dish when I added the fish as it seemed a shame to waste it! It added a lovely tangy sweetness (but I used quite sweet, fragrant limes) very much like a Tagine. I think this would also work with pitted, chopped green olives instead of capers, too. Thanks Jan... yum!

Laura Lou August 24, 2003

this was delicious! i used scrod, which is a very mild fish. i did add some red pepper flakes and used 2 jalapeno peppers.i also added some fresh basil and oregano. my family enjoyed this and they usually won't touch a fish dish. i served this over angel hair pasta. thanks jan

chia July 12, 2003

Delicious! I used up some rock fish I had in the freezer. I had everything on hand except fresh coriander (most Californians call it cilantro). I didn't look carefully and thought the recipe called for ground coriander seed. I noticed before adding it, but decided it would be good anyway, so I added about a teaspoon at the same time I added tomatoes. I also added the lime juice that I used for marinating the fish. Yum!

JeanSgt February 23, 2010